One of my favorite things about having a food blog through the holidays: I have a great excuse to produce and share baked goods for at least a solid month. As much as I love posting savory vegan meal recipes, baked goods are my favorite to create. I don’t usually post as many sweets as I’d like, partly because I don’t want to end up eating them all. During the holidays that’s not such a problem, as I’ve got plenty of recipients to pass my creations off on. I’m a little early this year. These muffins actually did get eaten at home. Muffins are an exception to my normal baking protocol, as I make them quite a bit, and try to keep them on the lighter side so we don’t feel to bad about snacking on them. Whenever I see a banana start to develop a few brown spots, I get the urge to throw it into some vegan muffins. I’m a big fan of gingerbread (I LOVE my vegan gingerbread cookies), and with the holidays around the corner, I thought it was time to try a new spin on gingerbread. Time for some vegan gingerbread muffins! These were a bit lighter and more cakey than your typical banana muffins. The tops were my favorite part, as they developed a delicately crispy crust. I expect to make a few more batches of these through the fall and then the holiday season — not just to give out as gifts, but to keep around the house as well, in the hopes that if I have them around snack on I’ll be less inclined to consume my supply of Halloween candy or holiday gifting cookies.
